Spicy, Nutty, Stuffed Sweet Peppers
|4 mixed peppers, halved|
|FOR THE FILLING|
|2 tbsp coconut oil|
|1 small red onion, finely chopped|
|2 tsp ground cumin|
|2 green chillies, chopped|
|300g broccoli, cauliflower and kale, finely chopped|
|1 cup tomato purée|
|20g each macadamia and pecan nuts, finely chopped|
|himalayan salt and black pepper|
|1/3 cup double cream yoghurt|
|1 avocado, diced|
|1/4 red onion, diced|
|2 limes, cut into wedges|
- Preheat the oven to 180ºC and place the halved sweet peppers in a baking dish, open-side up.
- For the filling: Heat the coconut oil, toss in the onion, cumin, and chili and cook until softened. Stir in the broccoli, cauliflower, and kale and cook for 2–3 minutes. Add the tomato purée and chopped nuts and simmer gently for 8 minutes. Season well.
- Divide the mixture between the sweet peppers and bake for 30 minutes or until the peppers are cooked through.
- To serve: Top each stuffed pepper with some yoghurt, diced avocado and onion, garnish with fresh coriander and serve with lime wedges.